And what could be easier and more delicious than a chicken, broccoli, and pasta bake?
Plus, one-pot meals and skillet suppers can go directly from the stovetop or oven to the table.
Serve the meal right out of the baking dish forcasual family-style dining.
Credit: Photography and Styling: Caitlin Bensel
If you are in a real time crunch, use shredded deli chicken instead of cooking the chicken.
Ingredients
1(16-oz.)
package penne pasta
4cups1-in.
fresh broccoli florets (from 24 oz.
whole broccoli)
1tablespoonolive oil
2poundsskinless boneless chicken breasts, cut into 1-in.
cubes
1/2teaspoonblack pepper
2teaspoonskosher salt, divided
1(8-oz.)
Transfer pasta and broccoli to a colander, and drain well.
Add oil to the same stockpot, and heat over medium-high.
Sprinkle chicken with pepper and 1 1/2 teaspoons of the salt.
Reduce heat to medium, and add cream cheese, heavy cream, and remaining 1/2 teaspoon salt.
Stir in pepperoncini peppers, garlic powder, and 1 cup of the mozzarella until combined.
Return pasta and broccoli to pot, and stir to coat.
Transfer pasta mixture to a 13- x 9-inch broiler-proof baking dish, and top with remaining 1 cup mozzarella.
Bake in preheated oven until heated through, about 10 minutes.
Increase temperature to broil, and broil until cheese on top is golden brown, about 3 minutes.
